Professor Hughes explained that the combination of difficult financial times; an increased awareness of the environmental impact of producing beef; people in developed countries choosing to eat less red meat as they age; and recent negative publicity, has all led to a decline in red meat consumption, but provides major opportunities for the egg industry.

While the meat industry is facing increased pressures, Professor Hughes believes these factors provide a very egg-friendly environment. Shoppers are looking to reduce their grocery bills; there is strong interest in natural, lightly processed foods; and there is an increase in the trend to cook meals at home; all of which, according to David Hughes, are good news for eggs.

Dr Mitch Kanter, Director of Egg Nutrition Center, also delivered very positive news to the industry during Monday’s conference; he announced that the new International Egg Nutrition Consortium is now officially operational. This new consortium will enable people throughout the egg industry to share research and educational programme information; providing an invaluable resource and helping to identify international experts. A new dedicated website has been launched.

On Monday afternoon, attention was turned to egg production and trade issues; with delegates hearing from the OIE’s Dr Alejandro Thiermann, Dr Tjeerd Kimman, and Esperanza Orellana, from Spain’s Ministry of Agriculture.

IEC conferences are held twice a year; the next one is being held in Cape Town, South Africa, 22 – 26 September.